As we inch our way towards warmer weather our attention turns to casual dining. Here is a dish that can be served anytime/anyplace; equally appropriate from morning til evening. INGREDIENTS: 6 tablespoons olive oil 1 garlic, minced 1 small shallot, diced black pepper 4 cups cooked greens (spinach, kale….), chopped 1 teaspoon lemon juice salt […]
During the rainy season (and it has been rainy!) comfort food is required. A simple pasta with baguette and Taft Street wine is all that’s needed on a blustery winter’s evening. COOKING INSTRUCTIONS: ½ pound quality bacon, diced 2 tablespoons olive oil 1 medium yellow onion diced 1 pound pasta (bucatini or fettucine work well)
Pasta Alla Amatriciana Read More »
After a tumultuous year which included wildfires, a long and bountiful harvest, and general economic craziness, peace and quiet reign supreme at the moment. After a busy flurry of bottling between harvest and Christmas, our production crew is taking a much needed and well deserved rest before the fun begins again after the first of
Quiet Time in Wine Country Read More »
The Holidays Season is all about food (and family), and one dish that always adds a festive touch is twice baked potatoes. An added advantage is that the dish is easy to prepare. INGREDIENTS: 4 medium russet potatoes Olive oil, salt ½ cup butter 8 ounces cheddar cheese ½ cup sour cream Optional garnish: crumbled
Twice Baked Potatoes Read More »
The last figs are still on the tree. They won’t be for long. One way to enjoy this wonderful fruit is in a glorified French toast originating in Normandy (Brioche aux amandes). INGREDIENTS: 1 cup blanched almonds, toasted and finely ground 4 tablespoons butter, room temperature ¼ cup honey 1 egg ½ cup all-purpose flour
The sun is still shining brightly and the temperature is hovering in the mid 80’s. It must be November in wine country. The harvest is over – for us, and only because we ran our room to hold any more grapes. A bumper crop of high quality fruit has made vintners happy across the state,
A Late Grate Harvest Read More »
As we get into fall we need heartier dishes – and red wine. Here’s the dish – and the wine to go with it. INGREDIENTS: Olive oil 1 onion, hopped 2 celery ribs, chopped Salt and pepper 3 garlic cloves, minced ¼ cup chopped herbs (thyme, parsley, basil) ¾ cup white wine (Taft Street Sauvignon
With rain forecast for the next several days growers are stepping up the pace on picking. Tomorrow we will bring in Pinot Noir for rose and a good portion of chardonnay. The storm is not expected to be a major threat to the vintage, but betting on the weather is never a sure thing. There
Rush to the Finish Read More »
After a very warm June and early July the weather turned decidedly cooler, with daytime temperatures in the 70’s and 80’s instead of the more usual mid 90’s. This has delayed harvest anywhere from 1 -2 weeks. This is the first Labor Day in five years we have not harvested our own grapes. We have
Harvest No. 37. Here we come. Read More »
